Quiche-ing Around


A little while ago, when I was up in Nottingham and feeling a little blue, I called my mom for a chat. After about ten minutes of me explaining why I was feeling down, my mom’s response was this, “Well, never mind. You’ll be home soon and when you are I’ll cook you Osso Bucco, okay?”

The reason I share this little anecdote with you is because in our family food isn’t a cure, it’s THE cure. Any time anything goes wrong we make and eat tasty tasty food to feel better. Celebrations are a whole other kettle of fish – multiply tasty food by a million and you’re a fraction of the way there.

Recently I’ve been making (and eating) quiche, but I’ve been cheating slightly and using store-bought shortcrust pastry cases (naughty Feeder, bad!). I do have a good excuse, though – I don’t have a pie tin. Shock. Horror. Something I should invest in asap, especially if I continue to make such tasty combinations as these.

The above quiche is an amalgamation of two that I made for my boyfriend, and for my mom. The one for my boyfriend is an ‘I’m sorry you lost your keys, I’m going to feed you to make you feel better’ quiche, and the other one is a ‘yay you’re back from your get-away, hope you had a good birthday’ quiche. Dual-functionality, that’s me.


Ever-a-buddy Wanna Eat-a Focaccia, Si?


One of my fave places in the world to eat is a restaurant in Chiswick in West London called La Trompette. Not only are they an AMAZING restaurant, but they have beautiful little pieces of bread that they present to you in a basket about the size of your table. Okay, maybe that’s a slight exaggeration, but it’s big. And my favourite of the breads are their beautiful little olive focaccia hunks of bread.

This was my take on olive focaccia, it’s not quite as light as La Trompette’s, but it was pretty yummy all the same. Also, this baked up HUGE. The photo does not do it justice in the slightest. See that knife? That knife is as long as my forearm. Anywho, it’s yummalicious, try it out. I adapted the recipe from Elizabeth Guy’s basic focaccia recipe.


Nuts for Butternut Squash


I love butternut squash. I love it mashed, grilled, roasted. I love it in risotto. More specifically, I love it in this risotto. Combined with pancetta or bacon lardons (I actually prefer the latter), Parmesan cheese and a beautifully creamy stock this tastes awesome.

I made this for my mom just before Christmas and ever since then she’s been asking me to make it for her constantly. I’ve made it for dinner parties and quiet dinners.

Try this one out, it’s awesome.




Did you know that ‘om-nom-nom-nom’ originated from Cookie Monster? When you think about it it makes total sense. If you’re interested watch the Know Your Meme on it here.

We don’t get biscuits in the UK. The closest equivalent is scones, a British tea-time staple. Scones with clotted cream, strawberry jam and a cuppa tea? Perfection. But biscuits are a whole different breed, and the first time I had them in the States (for breakfast with country gravy) it was like a taste sensation explosion in my mouth. A definite om-nom-nom-nom moment. They were warm, buttery, flaky and I couldn’t get enough. Ever since then I’ve been on a mission to recreate them, and this recipe comes pretty darn close.




So I decided that I should probably start a Food Blog, considering that 95% of my photography these days is food. And I cook far too much for my own good (and those around me). As the blog name suggests, I am a Feeder. Yup. If you know me you will quickly learn that I make you fat. Just ask my boyfriend who has been presented with new home-baked goods the last three times I’ve see him. He loves it really. At least that’s what I tell him when I’m cramming another brownie in his mouth…

So, a little about me. My name is Jackie, I’m 23, I’m about to graduate from the University of Nottingham and trying to get into theatre (production; although I do like to tread the boards from time-to-time) and voice-acting. I also take lots of photos of, er, everything, I love fashion, knitting (although not necessarily together), make-up, theatre & film, and life. London is my home, but I’ve lived in Ipoh in Malaysia, Portland, OR in the USA, and Nottingham. I’ve also travelled extensively, hitting up pretty much every continent out there. One of my favourite places was Japan, but I desperately want to go back as my last trip was a) too short and b) I had food poisoning which meant being in my dream country was a total bust!

I went to a residential cookery school in Somerset called The Grange (if you look closely you’ll see a photo of me in their prospectus!) during my gap year where I picked up a lot of techniques, but I’ve always been a keen cook. My housemates will tell you that I’m a bit of a stress cook – ie. I cook when I’m feeling down or stressed out, but I think part of that is because I love to make others happy, it makes me happy, so by feeding you I’m vicariously gaining pleasure through your pleasure. I know, I’m kinda weird.

Well, that’s pretty much me. I’m going to post a bit in the next few days so that I can catch-up on the food I’ve been photographing lately.

Awesome. Well welcome to my little corner of the web, increasing my Feeder status one recipe at a time. Let me feed you – you love it really.

(adapted from James Martin’s ‘Mussel & Saffron Soup with Caramelised Onion Bread’ from ‘Saturday Kitchen’)

For the caramelised onions:
25g/1oz butter
1 tbsp olive oil
2 onions, peeled, thinly sliced
1 1/2 tbsp caster sugar
1 1/2 tbsp balsamic vinegar
salt and freshly ground black pepper

For the bread:
1½ tsp quick action yeast
500g/1lb 2oz strong white bread flour
1¼ tsp salt
2 tsp sugar
25g/1oz unsalted butter
300ml/11fl oz warm water

1. For the caramelised onions, heat the butter and oil in a frying pan over a low heat. When the butter has melted, add the onions and fry for 6-8 minutes, or until softened.
2. Add the sugar and balsamic vinegar and cook for a further 4-5 minutes, or until the onions are sticky and soft.
3. Season the caramelised onions, to taste, with salt and freshly ground black pepper, then remove from the heat and set aside to cool.
4. For the bread, grease a 1kg/2lb loaf tin with butter.
5. In a bowl or a food processor, mix together the yeast, flour, salt, sugar and butter until well combined.
6. Gradually add the warm water, a tablespoon at a time, until the mixture comes together as a soft dough. (You may not need all of the water.)
7. Add the caramelised onions and knead gently for 5-8 minutes, or until the onions are combined into the dough and the dough is smooth and elastic.
8. Place the dough into the prepared loaf tin, cover with a clean tea towel and set aside in a warm place to prove for 1½-2 hours.
9. Preheat the oven to 190C/375F/Gas 6.
10. When the dough has proved, transfer to the oven and bake for 30-40 minutes, or until the bread has risen and is golden-brown. (NB: The bread is cooked through when the tin sounds hollow when tapped firmly on the base.)
11. Enjoy!

Until next time – peace and love.

Jax x